Lab Head - Food Testing

Job Responsibilities:

1. Assist and supervise new projects.
2. Supervision of day-to-day activities and ensuring the maintenance of the lab.
3. Assist others to develop new method and techniques.
4. Manage reporting, monitoring, resources, and laboratory personnel.
5. Manages work schedules, reviews staff performance, and handles disciplinary actions, promotions etc.
6. Establishes lab procedures, approve and manages lab-related documentation and organizes laboratory activities.
7. Work closely with team members to provide effective solutions to support business and quality objectives.
8. Facilitate effective communication across internal and external stakeholders.
9. Ensure adherence to regulatory requirements, budgets, and schedules.
10. Establish and improve procedures and processes by addressing issues and risks.
11. To ensure organizations 5x5 objectives are met w.r.t operational excellence and customer satisfaction.
12. Utilize proven employee management solutions to improve productivity and efficiency.
13. Ensure the lab establishes and maintains a calibration program for testing equipment that affect quality results.
14. Method verification and validation as per Regulatory & Client requirements.
15. Overseeing that the analysis is done within the stipulated turnaround time.
16. Review of the final report released from Technical Team and give opinion and interpretation as per specification applied.
17. Ensure that environmental requirements are met.
18. Ensure effective implementation of ISO:17025 2017
19. Establishes quality standards, supervises quality control, inspects staff work and adjusts lab policies and procedures as needed when standards aren’t met.
20. Create plan for training and development of employee.
21. Ensure that laboratory meet all the KPI’s.
22. Work with BD team to identify market opportunities and provide solution to sales team.
23. Work on the continuous improvement of lab and ensure that all new development should happen as per requirement.
24. Manage cost through control on inventory and by reducing subcontracting cost.
25. Work on improvement of active customer.
26. Work on utilization of resources and manpower.
27. Implementation LIMS across food lab.
28. Implementation of HSE policies and practices across food lab.